and their vendors are gearing up for what they anticipate will be the busiest summer market season yet. The first market to open will be VFMs flagship, Trout Lake, on May 12. Saturday marked the last winter market of the season at Nat Bailey Stadium, but local food enthusiasts will be able to find delicious locally-made fare at six different locations in the city through the summer and fall. The average number of weekly shoppers at the markets has increased by over 10,000 visitors in the past few seasons, indicating a surge in shoppers who want to know where their food comes from and who cultivates it.
New at the market this year: Market Kitchen at Trout Lake, the first live cooking demonstrations at that location in more than ten years. Chefs include Karen Barnaby, Ned Bell (Yew at the Four Seasons), Andrea Carlson (Burdock & Co.), Angus An (Maenam) and Quang Dang (West).
New vendors include Earnest Ice Cream, Provenance Vegan Pate and Kaboom Box, which will be serving delicious locally sourced food like chanterelle poutine and oyster po boy sandwiches.
Food service vendors displaying the Farmer First sign will be serving up food with ingredients sourced from that days market. .